My life is very multi-dimensional. Integrating Primal living so that it occupies its proper place in my life is a constant struggle.

I do need to lose weight; I am 5’4” and weigh 190 lbs., but the weight is not coming off, even though I’ve made big primal changes to my diet.

I am post-menopausal, so my metabolism doesn’t respond as readily to diet changes as it once did.

I can’t always eat completely primally. I am an Eastern Orthodox Christian and there are times when we fast from meat & dairy. (For more information see my other thread [URL="http://www.marksdailyapple.com/forum/thread81009.html"][B][I]Almost-Primal Orthodox Christian Lenten Cooking and Eating[/I][/B][/URL]).

I cook for myself and my husband who has his own health issues concerning food.

I am a grandmother, and I often entertain family – also we have a house big enough to host friends who need a place to live for a while, so I cook for them too - and if they aren't primal, I add non-primal foods for them - of course I have to taste what I cook to make sure its okay!

I have never been good at menu planning. I’m a creative cook and like to cook what strikes my fancy, but then I’m usually thinking about food all day long and there are weeks I run to the grocery store every day. This has got to stop! There is more to life than food! So, as a way to help myself plan ahead, I hope to start posting weekly menus.

Well, that’s enough to begin this journal. We’ll see how it goes!

08-15-2013, 06:30 AM

Antiochia

Okay -- my first menu plan:

[B]Breakfasts:[/B]
Saturday - our tradition for years has been Something with Syrup on Saturdays, so I think this Saturday I'll make Coconut Swedish Pancakes with berries and a dash of maple syrup, and bacon

It's Wednesday, and it's hot here in Wisconsin. We have the A/C on and I have no intention of turning on the oven. The Tempeh/sauerkraut bake will have to wait for cooler weather! We'll go out for dinner instead. So, starting today, here is my menu plan. Some days - epecially Lenten days - it helps to plan lunch as well.

Having a published meal plan really helps. I'll try to keep this up for a while. The [URL="http://www.simplyrecipes.com/recipes/celery_root_mash/"]mashed celeriac[/URL] on Monday was really good - especially good with red meat and gravy. I think it would be great with some chopped fresh rosemary leaves in it too!

Well, that's my plan through Labor Day -- goodness sakes, it takes me a long time to think of this stuff - I'm hoping it saves me time in the long run!

08-23-2013, 12:20 PM

Antiochia

I think I need to take Primal principles in baby steps. IF for example. I've decided first I need to be able to go between meals without eating. After all, if I'm always snacking, how does my body figure out to use my own fat. If I get hungry, so what. It is my body's signal to start burning fat, not fill my stomach. If I were to stop eating today, it would be weeks before I would starve to death. So then, be it resolved -- eating ONLY at meals which come 2 or 3 times a day (depending on whether or not I'm attending a morning Liturgy). My IF's will be overnight and between meals. No snacks.

08-24-2013, 05:36 AM

Antiochia

Swedish Pancakes (kind of like Crepes) have been a family favorite for years! Especially on Saturday mornings. At last I've found a Primal recipe -- I adapted it from:[url=http://www.unrefinedkitchen.com/2011/10/01/swedish-pancakes-thin-pancakes/]Swedish Pancakes (Thin Pancakes) | The Unrefined Kitchen | Paleo & Primal Recipes[/url]

Directions:
1. Preheat griddle or skillet.
2. Combine all the ingredients in a blender or use an immersion blender
3. Butter or grease skillet.
4. Pour a thin layer of batter on griddle or skillet. (I use a soup ladle that holds about 1/3 cup). Tip griddle or skillet in a circular motion to spread it out. Cook until the bottom is lightly browned. Flip over and cook briefly until that side is lightly browned.
5. Enjoy! Makes about 8 or 9 pancakes (using skillets with an 8" bottom)

*Serve with fresh fruit, maple syrup or just eat it plain! (As a holdover from my pre-primal days, I like to use a a small amount of Lingonberry preserves.)

08-28-2013, 11:04 AM

Antiochia

Well, as to my resolution - i didn't do so well on Sunday. Our priest's mother was celebrating her 85th birthday, and there was a big beautiful birthday cake on the dessert table at coffee hour. I had intended to ignore the dessert table, but I couldn't refuse the birthday cake -- and then a few other offerings on the dessert table soon followed. Oh well.

Then Monday, we went to Chicago to visit the Grandkids. I did pretty well during the day, but we didn't get home until after midnight, so I had a midnight snack before bed.

Consequently, my excesses caused a 2 pound weight gain over last week. Funny at my age how easy it is to put on extra pounds. My body never did that when I was younger!

08-30-2013, 09:23 AM

Antiochia

I made Chicken Chop Suey last Sunday for guests (see menu above for the link to the recipe), and at my local grocery store, you can only buy bean sprouts in 1 pound packages, so I end up with bean sprouts to use up. We like Eggs Foo Yung I decided to put my recipe here so I can find it again -- my cookbook is wearing out. It is adapted from the [B][I]More-with-Less Cookbook[/I][/B], page 159

Fry by 1/4 cupfuls. Keep patties shaped with pancake turner by pushing egg back into the patties. When set and brown on one side, turn and brown the other side. Keep warm on a plate in a 200 oven until ready to serve. Serve hot with rice, or cauliflower rice, and sauce.

With mixer or immersion blender, blend the softened cream cheese and eggs together until smooth. Add Parmesan cheese and heavy cream and continue mixing. Add spices such as garlic powder. Grease a 9 x 13 pan and evenly spread out the 2 cups of mozzarella cheese in the pan. Pour the batter evenly over the cheese. Bake for 20-30 minutes until the top is brown.

Spread your sauce and toppings and cover with the rest of the cheese. Put back in the over for another 5-10 minutes until the cheese melts.

[B][I]VARIATIONS
Caprese Pizza:[/I][/B] Instead of the toppings listed above, top the crust with fresh tomatoes, fresh basil, and fresh mozzarella and put it back in the oven just long enough to melt the cheese.

[I][B]Note:[/B][/I] If you make half the recipe, bake it in a greased 10" pyrex pie pan.

09-02-2013, 11:26 AM

Antiochia

Well, didn't make the Caprese Pizza last night -- some old friends stopped by and we decided to go out. By chance our friends decided to go to a place that served grass-fed burgers! Yum! Topped with swiss cheese, mushrooms, and grilled onions! Double yum.

So, for today's lunch, I just skipped the pizza crust and made us Caprese salad. So satisfying:

Read more: [url=http://www.marksdailyapple.com/10-classic-diy-salad-creations/#ixzz2dlCaqtXw]Classic Salad Recipes | Mark's Daily Apple[/url]
[/I]
(I drizzled with a little balsamic vinegar as well. For the two of us, I only made about half this recipe.)

09-10-2013, 07:52 AM

Antiochia

Hmmmmm - I've kind of gotten off track with making weekly menus. I need to find some time to do that, because it really helped. Maybe next week. Today I have to eat low fiber food, and tomorrow a liquid diet and laxatives in preparation for a colonoscopy -- Hope that's not TMI...

Anyway, last night I made a good dinner without having to run out to the grocery store:

Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes.

To use in a [B]CAULIFLOWER CHEESE CASSEROLE:[/B]

I found this is enough cheese sauce for a 16 oz. package of frozen cauliflower, cooked; or 1 whole cauliflower cut into small florets. Either way, cook the cauliflower in boiling water just until tender - about 5 minutes. Drain well -- you can also pat dry with paper towels. Grate some extra cheddar cheese to sprinkle on top - at least 1/2 cup. (Dice some ham, if you wish.)

Turn oven to 375. Grease an 8 x 8 baking dish. Add the cauliflower to the cheese sauce pan and mix well. Stir in the ham if using. Transfer to the prepared baking dish. Sprinkle with grated cheese. Bake uncovered until the cheese melts and the casserole is bubbly. If the ingredients are still hot, this may only take about 15 minutes. If you made the casserole ahead of time, and put it in the fridge to bake later, it may take 30 to 40 minutes. As long as I have this recipe, I will never crave mac-and-cheese again! This is good!

Take the paper off the box, put it on a plate and microwave for a couple minutes to thaw. Juice the lemon and have it ready. Cut up the bacon. Saute the bacon in a saucepan until the bacon is done. Dump in the thawed spinach and stir and cook until hot. Add the lemon juice and cook and stir briefly. Remove from heat. Add freshly ground pepper to taste, and transfer to serving bowl, or to plates. Makes at least 2 servings.